This sweet potato minestrone soup is very hearty on a cold winter night and full of healthy antioxidants. I serve it with hot garlic bread. If you are lucky enough to have leftovers, this soup tastes great the next day!
Ingredients
- 1 tablespoon vegetable oil
- 1 large onion , chopped
- 2 large stalks celery , chopped
- 2.5 teaspoons Italian seasoning
- salt and pepper to taste
- 1 , 28 ounce
- 5 cups vegetable broth
- 2 large sweet potatoes , peeled and diced
- 2 large carrots , sliced thin
- 6 ounces green beans , cut into 1 inch pieces
- 5 cloves garlic , minced
Instructions
-
1
Heat oil in a soup pot over medium-high heat. Sauté onion, celery, Italian seasoning, salt, and pepper until tender, about 5 minutes. Stir in tomatoes with juice, broth, sweet potatoes, carrots, green beans, and garlic. Bring to a boil; reduce heat to low and simmer, stirring occasionally, until vegetables are tender, about 30 minutes.
Nutrition Facts
Per serving
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